Ratatouille

By á-174942

Ingredients

• 2 tablespoons extra-virgin olive oil - (generous)
• 2 small yellow or white onions chopped
• 2 eggplant cut 1" cubes
• 4 garlic cloves minced
• 2 zucchini cut 1" cubes
• 2 large green, red or yellow bell peppers seeded, and cut into 1" pieces
• 8 ripe tomatoes - (to 10) peeled, seeded, and coarsely chopped
• 3 fresh thyme sprigs
• 1 fresh rosemary sprig
• 1 dried bay leaf
• 1/2 teaspoon salt
• 1/2 teaspoon freshly-ground black pepper
• 1/4 cup minced fresh basil

Preparation

Step 1

In a large, heavy saucepan or soup pot over medium heat, warm the olive oil. When it is hot, reduce the heat to medium-low, add the onions and sauté until translucent, about 2 minutes. Add the eggplant and garlic and sauté, stirring often, until the eggplant cubes are slightly softened, 3 to 4 minutes.

Add the zucchini and bell peppers and continue to sauté, stirring and turning, until softened, 4 to 5 minutes more. Add the tomatoes, thyme, rosemary, bay leaf, salt and pepper, and stir and turn for 2 to 3 minutes more.

Cover, reduce the heat to low and cook, stirring occasionally, until the vegetables are soft and have somewhat blended together, about 40 minutes.

Stir in the basil and remove from the heat. Transfer to a serving bowl and serve hot, at room temperature or cold.

This recipe yields 10 servings.